Ingredients
- 8 ounces medium pasta shells
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- 2 tablespoons all-purpose flour
- 2 cups beef stock
- 1 (15-ounce) jar tomato sauce
- ¾ cup heavy cream
- Salt and pepper to taste
- 6 ounces shredded extra-sharp cheddar cheese (about 1 ½ cups)
Instructions
- In a large pot of boiling salted water, cook the pasta according to package instructions. Drain well and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 3-5 minutes, breaking it apart as it cooks. Drain any excess fat and set the beef aside.
- Add the diced onion to the skillet and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in the minced garlic, Italian seasoning, paprika, and mustard powder. Cook for about 1 minute until fragrant.
- Whisk in the flour and cook until lightly browned, about 1 minute.
- Gradually whisk in the beef stock and tomato sauce. Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sauce has reduced and thickened slightly, about 6-8 minutes.
- Stir in the cooked pasta, beef, and heavy cream, and heat through. Season with salt and pepper to taste.
- Stir in the shredded cheddar cheese until melted and the sauce is creamy.
Notes
- If you’d like to make this dish even richer, you can add a bit more heavy cream or cheese.
- For extra flavor, consider adding a pinch of red pepper flakes or a dash of hot sauce.
- This dish is great for meal prep; store leftovers in the fridge for up to 3 days.
- Prep Time: 0 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg
